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Even very small amounts of gluten can be toxic to people with coeliac disease. Taking sensible steps to avoid cross contamination with gluten is therefore important. Top tips include:
- always check the label. Food manufacturers do change the ingredients in their products, so checks needs to be done on a regular basis.
- keep cooking utensils separate during food preparation and cooking
- avoid frying food in the same oil that has previously been used to cook gluten containing foods
- use a clean grill, separate toaster or toaster bags to make gluten-free toast
- use separate breadboards and wash surfaces thoroughly
Desserts
One of the main problem areas when catering for coeliacs is desserts.
The choices are very limited unless you buy desserts from specialist suppliers. To ensure you have some choices available for coeliac customers, consider a variety of gluten free ice creams, also most meringues and pavlovas are gluten free. If you serve cheese and biscuits, make sure you have a few rice or corn crackers since all catering crackers will normally contain wheat flour.
This may not seem an extensive choice but anyone with Coeliac disease will be aware of the limited options and will appreciate that you have made the effort. Further information for caterers to understand catering for gluten free customers can be found on the Coeliac Org web site
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